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Kaylem’s All–New Lunch Box

Home  >  Inspire & Create  >  Lunchbox Ideas  >   Kaylem’s All–New Lunch Box

 

 


RECIPE

Kaylem’s All–New Lunch Box

Prep

15 mins
(+ cooling & 5 mins standing time)


Cooking

50 mins


Difficulty

Easy


Serves

4

Ingredients

  • 400g gold sweet potato, peeled, cut into 2cm pieces
  • 300g Coles Bakery Stone Baked White Sourdough Vienna*
  • 3 bacon rashers, finely chopped
  • 1 spring onion, thinly sliced
  • 8 Coles Australian Free Range Eggs, lightly whisked
  • 1 cup (250ml) milk
  • ½ cup (60g) coarsely grated tasty cheddar

Method

  1. Preheat oven to 180°C. Grease the base and sides of a 20cm (base measurement) square cake pan and line with baking paper.
  2. Cook the sweet potato in a saucepan of boiling water for 5 mins or until just tender. Drain well.
  3. Cut the bread into 2cm-thick slices, then cut each slice in half crossways. Layer the sweet potato, bacon, bread and spring onion in the prepared pan.
  4. Whisk the egg and milk in a large jug until combined. Pour over the bread mixture in the pan and set aside for 5 mins to soak. Sprinkle with cheddar.
  5. Place the cake pan in a large roasting pan. Add enough hot water to the roasting pan to come halfway up the side of the cake pan. Bake for 45 mins or until the egg mixture is set. Remove the cake pan from the water. Set aside to cool completely.
  6. Turn the loaf out onto a clean work surface. Cut into slices.

Tip:The loaf also makes a great dinner – after baking, set aside for 10 mins to cool slightly before serving. Cool any leftover slices, wrap in plastic wrap and place in the fridge to add to tomorrow’s lunch box.

Per Serve

    Energy 2269kJ/543 Cals (26%) Protein 34g (68%) Fat 21g (30%) Sat Fat 8g (33%) Sodium 1134mg (57%) Carb 51g (16%) Sugar 12g (13%) Dietary Fibre 7g (23%)